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荞麦通心粉生产工艺探讨 总被引:1,自引:0,他引:1
本文以甜荞(Fagopyrum csculentum)和苦荞(F.tartaricum)面粉为原料,以小麦(Triticum aestivum)面粉和商品通心粉(spaghetti)为对照,测定了荞麦面粉的淀粉特性,探讨了荞麦粉的加工工艺参数和荞麦与小麦面粉的配粉比例,分析评价了加工成品在煮熟过程中的干物质损失率、蛋白质损失率,为大规模工业化生产荞麦通心粉提供理论依据。 相似文献
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Clifford A. Hall III Frank A. Manthey Robert E. Lee Mary Niehaus 《Journal of food science》2005,70(8):c483-c489
Research was conducted to determine the stability of secoisolariciresinol diglucoside (SDG) and α‐linolenic acid (ALA) in flaxseed‐fortified macaroni. Macaroni was fortified with whole ground flaxseed (GWF) at levels of 10% to 20% and then dried under low temperature (LT, 40°C), high temperature (HT, 70°C), or ultrahigh temperature (UHT, 90°C). Macaroni was also fortified with 15% ground hull (GHF) or steam‐treated whole ground flaxseed (GSWF) and dried under UHT. The dried macaroni was stored for 32 wk under ambient conditions. Approximately 80% to 95% of the SDG was recovered, indicating that SDG was stable during the 32‐wk storage period. Total lipid and ALA levels in all flaxseed macaroni treatments remained unchanged throughout the 32‐wk storage. This observation was consistent across the drying conditions and flaxseed addition levels. Conjugated diene (CD) values indicated that macaroni fortified with GWF did not oxidize significantly during the 32‐wk storage for the macaroni dried under HT or UHT. However, a significant increase (P <0.05) in CD values for macaroni containing 10% and 20% flaxseed and dried using LT was observed at the 32‐wk storage period. Headspace volatile concentrations did increase over the storage period for macaroni containing GWF, but the increase was not significant. Significant increases (P < 0.05) in oxidation were found by 24 wk in GHF‐ and GSWF‐fortified macaroni. GWF macaroni dried at UHT, HT, or LT could be used as a way to improve our dietary consumption of ALA and SDG. However, use of steam as a method to inactivate unwanted enzyme activity is not recommended. 相似文献
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